Preheat oven to 350° F. Line a muffin tin with muffin liners.

Place tea bags in a small bowl, add boiling water and chopped dates.  Set aside for 15 minutes. Discard tea bags.

Place butter and sugar in a large mixing bowl.  Mix until crumbly, add eggs and continue to mix for 1 minute. Fold in tea and date mixture.

Whisk together flour, baking powder, baking soda and cinnamon in a large bowl. Add to wet ingredients and mix with a large spoon. Fold in pecans until evenly distributed.

Divide mixture evenly between muffin molds. Bake for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes in mold.  Remove and finish cooling on a cooling rack.